Grilled Miso Chicken Breasts

1.5 TBS red miso paste, or white miso paste, or a combination
2 TBS sake
1 TBS mirin
2 tsp soy sauce or tamari
1 pound skin on chicken breast
Garnish: shredded basil, cilantro, or slivered green onions
1 lemon, cut into wedges

Combine miso, sake, mirin and soy sauce in a medium bowl. Add chicken breasts and toss to coat well. Marinate for one hour at cool room temperature, or for several hours to overnight in the refrigerator. Preheat grill or grill pan with medium high heat, or preheat broiler / oven.

Grill on an oiled grid until done, turning once, roughly 5-8 minutes. For the moistest chicken breast possible, test with an accurate meat thermometer and remove at 145-155 degrees internal. Cover and rest for 5-10 minutes before slicing and serving. Can also be cooked under a broiler, or roasted in the top of a 425-degree oven.

Serve with miso soup, salad and rice for a complete meal. Pair with sake, sparkling wine, or a soft white wine. – Chef Michaelangelo (mick) Rosacci, www.TonysMarket.com, www.TonyRosacciCatering.com
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